Go Back
Print
Recipe Image
Instruction Images
–
+
servings
Smaller
Normal
Larger
Veg Samosa
Jyothi Varne
This is my mom's recipe and is a little hatkey - no aloo you sees :) And has a wet masala added to it (yep the South Indian influence with a dash of coconut).
4.90
from
18
votes
Print Recipe
Pin Recipe
Prep Time
1
hour
hr
Cook Time
40
minutes
mins
Total Time
1
hour
hr
40
minutes
mins
Served As
Beverages
,
Brunch
,
Snacks
Recipe Cuisine Type
Indian
,
North Indian
Servings
4
Ingredients
1x
2x
3x
1
Medium sized carrot - finely diced
6-7
beans - finely diced
1
Cup
- Green peas
1
small onion - chopped
1
large cup chopped Cabbage
Turmeric powder - 1/2 tsp
1/2
tbsp
- Coriander powder
1
teaspoon
- Red Chilli powder
Wet masala ingredients:3-4 Green Chillies 1 inch Cinnamon stick 3 Cloves 1 tbsp - Ginger garlic paster 4 sprigs of Coriander leaves
Salt
Oil for frying
Maida
pinch of salt & water for Samosa dough (consistency should be that of chapati dough)
Instructions
Heat oil in an aluminium vessel or a wok
Add in the chopped onions
Add in the carrots and beans , saute for 4-5 mins
Next add in the cabbage and peas
Blend all the wet masala ingredients to a fine paste & set aside
To the cooked veggies, add the spice powders & salt
Stir well to coat the veggies with spices
Add in 1/2 cup of water and let the veggies
simmer
Add the wet masala, stir well
Cook till the raw smell of the masala disappears and the all the water has evaporated
Once the mixture turns dry, turn off the gas and let it come down to room temp prior to using it as the stuffing
Roll out the maida dough , add a tbsp of the stuffing and seal them into desired shape using wet fingers
Heat oil in a kadai and fry the samosas until golden brown
You may add potato to this recipe, however this is how my mom has always made them and Ive replicated the original recipe
These samosas can be eaten as is or with some imli chutney
Keyword
indian recipe, samosa, snack, vegetable
Tried this recipe?
Let us know
how it was!